Total 587 Senior Executive cake pastry chef job vacancies in Singapore

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

An executive chef is in charge of managing every aspect of a restaurant or other culinary establishment's kitchen. This includes creating menus, preparing meals, supervising employees, and ensuring that patrons have excellent dining experiences.

Key Responsibilities:

1. Develop and create menus that align with the restaurant's concept, target audience, and budget.
   Stay abreast of culinary trends and incorporate innovative dishes to keep the menu fresh and appealing.
   
2. Direct and supervise the preparation and cooking of meals, ensuring consistency and high standards.
   Monitor portion control, presentation, and taste to meet customer expectations.
   
3. Coordinate and oversee all kitchen activities, including the work of sous chefs, line cooks, and other kitchen staff.
   Implement and maintain hygiene and safety standards in the kitchen.
   
4. Train kitchen staff.
   Provide guidance, feedback, and performance evaluations to kitchen personnel.
   Foster a positive and collaborative work environment.
   
5. Manage inventory levels and control costs by minimizing waste and optimizing ingredient usage.
   Collaborate with suppliers to ensure the availability of high-quality ingredients.
   
6. Develop and manage the kitchen budget, ensuring cost-effective operations.
   Monitor expenses related to food and kitchen supplies.
   
7. Ensure consistency in the quality of dishes through regular taste testing and inspections.
   Address customer feedback and make necessary adjustments to enhance the dining experience.
   
8. Work closely with front-of-house staff, such as servers and managers, to ensure smooth overall restaurant operations.
   Collaborate with marketing teams for promotional events and special menus.
   

Qualifications:

1. Culinary degree or equivalent experience.
2. Proven experience as an executive chef or in a similar leadership role.
3. In-depth knowledge of culinary techniques, food trends, and food safety standards.
4. Strong leadership and communication skills.

• Assist Executive Chef in Operating a Kitchen.
• Ensure all products comply to company's requirement and quality in achieving its maximum profitability.
• Able to create new dishes in order to meet market needs and expectation.
• Strictly supervise all staff to comply with SOPs.
• To provide training and coaching.
• Maintain and enhance a quality working environment.
• Experienced in chinese asian cuisine.

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

· Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

· Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

· Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

· Should be able to provide direction for all day-to-day operations in the kitchen.

· Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

· Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

· Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

· He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

· Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

· Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

· Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

· Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

· Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

· Determines how food should be presented, and create decorative food displays.

· Recognizes superior quality products, presentations and flavour.

· Ensures compliance with food handling and sanitation standards.

· Follows proper handling and right temperature of all food products.

· Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

· Coordinates with the purchasing department for the acquisition of needed goods and services.

· Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

· Ensure proper grooming and hygiene standards for all kitchen staffs.

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.

To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Executive Chef Requirements:

• 4+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public

Responsibilities:

• Responsible for daily preparation and production of pastry items while maintaining costs and ensuring consistency quality of pastry products.
• Ensures proper handling and storage of all food items in accordance with standards and sanitation/health regulations.
• Any other duties that may be assigned.

Requirements:

• 5 or more years' experience working in the food industry as a Pastry Baker.
• Have good knowledge in Pastry, and hold a Certificate in pastry-making, baking or equivalent are more preferable.
• Used to production routine.
• Have good communication.
• Able to work independently and as part of a team.
• Willing to work on rotating shifts, weekends and public holidays.
• Working location: 239 Pandan Loop #02-01, Food Concept @ Pandan, Singapore 128425.

Dabba Street is bringing a refreshed, greener perspective to Indian and Mediterranean favourites. Join us today, and be part of a fast-paced, innovative kitchen that values teamwork, creativity, and excellence!

We’re seeking a skilled Senior Line Cook/ Chef who would lead shifts at the outlet. Ideally, you’ve had some working experience with an Indian or Mediterranean cuisine, but this is not a must.

As a shift lead, you will problem-solve daily, communicate effectively, work fast, and be consistently accurate.

In this role, you’re well positioned to lead, and on track to progress to higher roles. Your duties and responsibilities include:

• Prepare and execute food items to our specified recipes and standards

• Maintain a clean and organised work area, adhering to all food safety and hygiene regulations

• Complete daily checklists to facilitate correct and prompt opening, shift change and closing of outlets

• Operate kitchen equipment including oven, stove, fryer, griddle, toaster, rice cookers and food processor

• Manage inventory, ensuring proper stock levels and minimising waste

• Correct rotation and labelling of food and ingredients

• Efficient and effective management of line food levels to maintain ongoing service delivery

• Maintain a clean and proper use of uniform

• Track, reconcile and report all received orders

Our line cooks, or Dabbamakers are central to our food operations - there will be opportunities to live your passion, rise up to challenges, and grow professionally.

We strive to provide a friendly, inclusive and respectful culture that allows you to thrive in your own way.

On top of a competitive salary package, other benefits include:

• A new opening bonus up to $2,000*

• Annual performance bonus up to 2 months' salary

• Guaranteed yearly salary increment

• Monthly performance incentives

• Structured and rapid career progression for high performers

• Multiple performance recognition awards including star performers, service ambassadors’ awards

• Sponsorship opportunities for professional upskilling

• Medical and dental benefits

• Daily staff meals

WA us at 81810610 to find out more!

Our work location: White Sands Shopping Mall (NEAREST MRT PASIR RIS)

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have knowledge and experience in preparing Spanish, Greek, French, Italian, Mexican, Seafood cuisines
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers

Curate Kitchen Pte Ltd presents itself as truly the most innovative and trustworthy catering partner and solution. We believe Food connects people; it can unite and strengthen our community bonds.

We specialize in various cuisines and provide an extensive menu of both traditional and modern classics that is sure to delight every diner. With our dedication to continued innovation and our passionate chefs’ love for cooking, our kitchens have evolved to various menus of delicious, wholesome food that is perfectly catered for every occasion.

We are Expanding! Whether you are starting your career or looking to move to the next level, a career at Curate Kitchen will broaden your reach and experience.

And we are looking for dedicated and passionate Chefs - Chinese Chef | 2Wok | Junior Sous Chef to support our kitchens.

Job Description

Responsibilities

· Perform daily culinary operations and coordination ensure timely execution of daily meals to customers

· Thoroughly understand customer requirements and attributes to ensure their integrity

· Execution of food production in accordance with the process flow and procedure

· Work closely with his/ her team on day-to-day operational issues and ensure that product and service standards are maintained at all time

· Ensure that records are filled and ensure of their integrity

· Report any faulty equipment

· Work with the culinary team on cyclical menu execution

· Ensuring all kitchen forms are updated during food production

· Observe workplace safety and food safety during food production

Requirements

· Able to work with Executive Chef's instruction

· Possesses adequate knife skill and interpersonal skill

Salary wil commensurate with past experience and skillsets.

Interested applicants may Whatsapp us at 87331975

Executive Chef has to look after entire Kitchen operations and also work in hand with the manager for day to day operations. Menu planning has to be a must along with portion control and inventory management. Work with the director for menu planning and menu management . portion control and hygiene management is a must . To plan choosing suppliers also along with the group menu planning .knowledge of North Indian Cuisine is a must along with knowledge of tandoori Cuisine and also Curries along with sweet meat

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Applicant has to be able to handle entire Kitchen on himself.Should be team playerand be able to train other junior Chefs. Knowledge of North Indian Cuisine is amust . Knowlege of Tandoor and curries is essential for the applicant . Food costing including portion control and plating is also essential . Applicant has to work with Director operations to run the operations including hygiene procedures of the restaurant .

Know of bar has to good as its a must to know cocktails and wines

applicant has to be team player and need to know North indian cuisine including Tandoor and curry.Has to know menu planning and portion control, plating and creative menu. Work with the GM of the restaurant to plan weekly and monthly forecast of sales . Chef has to know as to how to preaprea ll the dishes in the menu and also train the local junior chefs

Executive Chef Responsibilities:

• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

• Prepare and cook South Indian Udupi style foods of all types, on a regular basis.
• Monitoring quality of dishes at all stages of preparation
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Train and instruct cooks and workers in proper food preparation procedures.
• Wash, peel, cut, and seed vegetables.
• Weigh, measure, and mix ingredients, season and cook food according to recipes or personal judgment.
• To Maintain the Quality and Hygiene of the food and also the Kitchen area.
• Must have minimum 2 years of working experience in Udupi Karnataka Style South Indian Restaurant.
• Able to prioritise orders and know how to run a functioning kitchen
• Capable of handling Kitchen staff.
• Should have good knowledge of Udupi Karnataka South Indian Food recipes, ingredients.

Job Overview

Pastry & Bakery Chef Instructor will provide training & instruction to all levels of students and deliver the programme content in accordance with Edutrust Criteria, and Internal SOPs, Policies and Processes and thereby meeting the required quality standards set by the Academy from time to time and championing student success.

Make recommendations on improvements to the delivery of courses, content, knowledge and skills as part of the continuous improvement to achieve excellence and improve our competitive advantage. Follow the relevant SOP’s and required Governance before implementation of recommendations.

Provide support and coaching to students where required to ensure their success and avoid any deferment of withdrawal. Make referrals to Student Services where students show signs of needing support.

Responsibilities & Major Activities

• Preparation for lessons in advance to deliver the required curriculum
• Provide high quality experiential education to students to achieve high level of student satisfaction as determined by the Academy
• Ensure students are successful and complete their course as per course requirements.
• Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
• Preparation and attendance at meetings and line-up
• Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
• Ensure that safety procedures in the kitchen are adhered to by the students.
• Promote and instill high standards of food safety, hygiene and cleanliness in the working environment.
• Lead and encourage students to participate in pastry or bakery competitions.
• To be a role model to students and colleagues and uphold At-Sunrice GlobalChef Academy standards (grooming, punctuality, honesty and integrity).
• To be proactive in keeping food costs within the allocated budget and seek improvements to reduce food wastes.
• Provide EasyChef Lab and License businesses with faculty support when required
• Support in other business areas as required by the Academy from time to time
• Ad hoc assignments from management
• Cultivation and maintenance of Industry Relationships

Qualifications

• Preferably Degree in Culinary Arts / Pastry & Bakery or equivalent qualifications
• Advanced Certificate in Training and Assessment (ACTA) is required
• English is required. Mandarin and other European languages will be an advantage

JOB RESPONSIBILITIES:

• Prepares, arranges and serves all food according to the standard set by the Executive Chef Preparation, cut, cook and arrange of food as required.
• Coordinates activities of cooks, pantry maids and kitchen helpers to ensure an efficient and smooth food service.
• Controls cost by minimizing spoilage, waste and exercising portion controls.
• Handles machines, furniture, equipment and utensils the proper way and clean them after use.
• Attends training classes, staff meeting and make suggestions for improvement.
• Assists in the training of kitchen personnel as instructed by the Sous Chef.
• Follows established procedure and performs special duties as may be assigned by his Supervisors.
• Responsible for presentation, taste and timeliness of sections production.
• Creates distinctive dishes and present them to Management for approval to incorporate such dishes into the regular menu.
• To train staff on the preparation and cooking of Western cuisine.
• To ensure compliance of hygiene standards.

JOB REQUIREMENTS:

• Candidate must possess at least Professional Certificate/NiTEC in Food & Beverage Services Management or equivalent.
• Good command of English in both written and spoken as need to liaise with English speaking clients.
• At least 5 Year(s) of working experience in the related field is required for this position.
• Required Skill(s): Food Preparation, compliance on kitchen hygiene standards
• Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.
• Candidates that require work passes need not apply.
• Singaporeans only.

The position is responsible for supervising the overall culinary operation and hygiene standards of the assigned outlet and to maintain high standards of quality of food offering. Main responsibilities will include, but are not limited to, maximising revenue, achieving targets such as P&L budget and forecast, adhering to HACCP standards, food quality and guest satisfaction.

Primary Responsibilities

Food Quality

• Responsible for the quality of all food served throughout the Chinese restaurant and Chinese banquet and ensures that the food presented to guests is consistently of high quality standards.
• Responsible for the planning, co-ordination and supervision of all menu implementations.
• Constantly be alert on freshness, presentations and temperature of food served.
• Creates and develops menus, new dishes and recipes by keeping up with the latest market trends and guests’ requests, aligned with budgeted food costs.
• Supervises all food tasting sessions.
• To be profitable and cost conscious and needs to be responsible for the daily requisitioning of all perishable and non-perishable food items.
• Constantly finds ways to further improve the food cost through strategic purchasing and working process, without negatively affecting pre- determined quality standards.
• Be responsible and accountable for the overall food cost as well as non-food costs such as kitchen supplies, energy costs, utensils and operating guest supplies.
• Controls and ensures that expenses/purchases/requisitions are within budget limits and maintains food gross profit set by the hotel.
• Ensures food portioning, serving, requisitions/receiving from stores is properly controlled/minimised wastage, in line with Standard Operating Procedures.
• Demonstrates management abilities and knowledge relating to budget matters such as Labor Costs, Training Expenses, Operating Equipment and Food Cost etc.

Hygiene And Sanitation

• Ensures a professional running of his/her kitchens and an agreed quality, hygiene and other standards are kept or surpassed at all times in line HACCP and local authorities standards.
• Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
• Ensures the grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environment Agency (NEA) standards.
• Conducts weekly kitchen walk-through and ensures that the kitchen sanitation and Engineering maintenance and standards are met as well as to take action if required.
• Ensures that the open kitchen is well organised and presentable at any given time.
• To be careful in preventing the usage of spoiled or contaminated products in any phrase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.

Management And Leadership Of The Culinary Team

• Provides leadership, training and supervision on all production in the kitchens and oversees the quality as well as timely distribution of the food product originating from the kitchen.
• Influences the skills, knowledge, attitude, communications and team spirit of his/her assigned kitchen.
• Constantly strives to improve kitchen operating procedures.
• Proposes and initiates when approved, new services and products for our guests.
• Ensures disciplinary and grievance procedures are properly adhered to and followed.
• Be aware of and complies with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Ensures that positive working relations with other departments are fostered giving cooperation at all times.
• Fosters positive thinking and motivation by giving active assistance and advises on more effective ways of running the kitchens.
• Supervises the work of the colleagues and viewed as approachable, fair when dealing with all the Chefs on all culinary matters at all times.
• Assigns in detail specific duties to all colleagues, instructs them in their work and communicates with Executive Chef on all aspects of the kitchen management.
• Liaises with all departments to ensure a correct and professional operation is conducted and ensures all colleagues are on time at all times and that proper disciplinary action is taken when the policies of the culinary division are not followed.
• Coordinates all outlet functions with the Executive Chef, Event Executives and Chef-In-Charge to ensure maximum efficiency and use of facilities, food and colleagues’ productivity.
• Ensures smooth and effective communication among the kitchens and with other departments.
• Compiles weekly colleagues’ schedule and submit to Chef’s Office by 12pm every Thursday for approval.
• Evaluates the performance of the kitchen colleagues and give Executive Chef any recommendations for promotions or other actions.
• Works with the Talent and Culture department on hiring of colleagues, ensuring that proper follow-up is done, through the entire recruitment process.
• Attends daily meetings at 10am and all other meetings, which fall under his/her jurisdiction, follows directives given and advises Executive Chef on topics of importance.
• Ensures that daily line-up is conducted within respective outlet.
• Ensures that all deadlines are met.
• Monitors and schedules annual leave in a timely and effective manner, with the best intent of outlet/colleagues.

Training, Learning And Development Of Culinary Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts training regularly for colleagues to develop their skills/new menu items. Records and submits monthly On-the-Job Training hours to Chef’s Office before the 15th of each month.
• Guides the departmental orientation for new hires.
• Ensures that colleagues are aware of hotel rules and regulations.
• Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

Other Responsibilities

• Builds guest loyalty and to develop a professional relationship with local guests and regular patrons.
• Continually improves product, presentation, delivery of experience and obtains feedback from guest and patrons.
• Handles customer comments and complaints and takes swift corrective action after consultation with the department head concerned.
• Performs any other reasonable duties as required by the department head from time to time.
• To uphold Accor values of Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect, when undertaking any tasks and in any internal and external interactions.
• Follows sustainable procedures and practices that supports ‘Planet 21’ initiatives (Accor’s Corporate Social Responsibility program).
• Performs any other duties and responsibilities that may be assigned.

Profile

Knowledge and Experience

• Minimum Professional Certificate in a Culinary-related field.
• Minimum of 4 years of relevant experience in the Food & Beverage industry in a similar position, preferably in a reputable establishment or celebrity chef restaurant.
• Proficient in written and conversational English.
• Prior work experience in Asia, Singapore or South East Asia is preferred.
• Accustomed to and comfortable with media exposure.
• Pre-opening experience preferred.
• Detailed knowledge of Asian cuisine.
• Familiar with local requirements and sanitation regulations.
• Technical knowledge and job skills training related to all Chinese food served at the hotel and the effective use of provided materials.

Competencies

• Good interpersonal skills with ability to communicate with all levels of colleagues.
• Service oriented with an eye for details.
• Multicultural awareness and able to work and thrive within a culturally diverse environment.
• Good presentation and influencing skills.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative under dynamic environment.
• Self-motivated and energetic.
• Leads to constantly improve the guest and colleague service experience.
• Leadership skills required – collaborative, enabling, and entrepreneurial.
• Demonstrates sophistication, humbleness, personality, charisma, confidence, professional etiquette and competencies.

Restaurant Profile

Celebrity MasterChef Jereme Leung, one of the most influential chefs in the modern Chinese culinary movement, returns home to Singapore with 藝yì by Jereme Leung. 藝yì, which stands for art in the Chinese language, awakens your appetite and senses. Alluding to the fine art of Chinese dining, it references centuries of culinary mastery woven into the intricacies of Chinese cuisine presented in the restaurant. Featuring artistic adaptations of provincial cuisine from across the different regions of China, Jereme will be using single sourced and seasonal ingredients with a contemporary approach to deliver refinement and sincerity.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals are provided.
• Colleagues’ Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit – Dental/Optical/Vacation Expenses/Children’s Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

• Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards
• Determine purchasing specifications and budgetary allotments for all menu items
• Lead and cook by example and provide guidance to your team (Sous Chefs, line cooks)
• Ensure kitchen operations can run smoothly and efficiently in your absence
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success
• Maintain complete knowledge of and compliance with all company policies/service procedures/standards
• Have a working knowledge of company invoice tracking, labour tracking, schedule preparation, food cost management, labour cost management, inventory control and hiring/counselling/termination policies

Job Requirements

• Strong knowledge of various Cuisine
• Hold 5 years experience as an Executive Chef in a restaurant with a similar style of dining, capacity and volume
• Strong financial and computer skills; has experience working with and an understanding of Profit & Loss and budgeting
• Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue’s concept
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed
• Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance
• Maintains openness and willingness to learn new techniques and improve abilities
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery)
• Must be able to work night shift or split shift
  Must be able to work extra hours or weekend if needed

Responsibilities

• Work with Food & Beverage Manager in the operations, preparations, production areas and scopes.
• Responsible for the daily kitchen operation.
• Designing new recipes, planning menus, and selecting plate presentations.
• Training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Supervised of cleanliness, cleaning, neatness and maintaining personal hygiene in the kitchen areas.
• Upkeep the working condition of kitchen equipment and its proper usage.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Work scheduling
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• 5+ years of experience in a similar position.
• Good culinary knowledge and skills.
• Good leadership skills.
• Up-to-date knowledge of cooking techniques and recipes.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.
• Culinary school diploma preferred